Christmas shortcake recipe

Christmas Shortcake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Christmas shortcake recipe is a delightful twist on the classic strawberry shortcake, perfect for adding a festive touch to your holiday dessert table. With its buttery, flaky biscuits layered with sweetened whipped cream and a medley of seasonal fruits like cranberries, pomegranate seeds, and orange slices, this dessert is a burst of flavors and colors. The tanginess of the cranberries and the juiciness of the pomegranate seeds add a refreshing element to the dish, while the orange slices provide a hint of citrusy goodness. This recipe yields a beautiful and delicious dessert that will surely impress your guests during the holiday season.

Keywords: Christmas shortcake, festive twist, seasonal fruits, tangy cranberries, citrusy goodness

Christmas shortcake recipe details

Christmas shortcake recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

	For the Crust:
240 g	cake flour
50 g	cornflour
2 ml	salt
5 ml	baking powder
200 g	soft butter
1 large	egg, whisked
5 ml	brandy
80 g	castor sugar
	For the Filling:
150 g	dried fruit cake mix
60 ml	glacÚ cherries, coarsely chopped
50 ml	preserved ginger, coarsely chopped
25 ml	butter
1 ml	salt
75 ml	soft brown sugar
2 ml	ground ginger
2 ml	ground cinnamon
25 ml	cherry liqueur
10 ml	Van der Hum liqueur, or any other tangerine liqueur

Instructions

Place all the fruit, butter, brown sugar and seasonings in a saucepan. Mix well and bring to the boil. Add the liqueurs and simmer for about 3 minutes, stirring continuously. Remove from the heat and add the nuts. Cool until lukewarm.

While the filling is cooling, make the dough. Sift together the cake flour, cornflour, salt and baking powder. Cream the butter and egg and add the brandy and sugar. Beat until smooth. Add the dry ingredients and mix well.

Preheat the oven to 180║C.

Grease a 24 cm cake tin. Divide the dough in half and on a lightly floured surface roll into two rounds 24 cm in diameter. Place one of the rounds in the tin.

Spoon the filling over the dough base in the tin and spread evenly. Carefully place the other layer of dough on top and press down gently. Slit the surface of the dough to facilitate dividing the shortcake into wedges.

Bake for about 30 minutes or until straw-coloured.

Cool the cake slightly in the pan before turning out on a wire rack and cutting it into wedges.

Preparation time:
ca. 1 hr
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a